Garlic Pepper Pork

Serves 4

1pound whole pork loin

1 tablespoon ground coriander

1 tablespoon cumin

1/2 tablespoon onion powder

1/2 tablespoon salt

1/4 cup garlic cloves, mashed

1 tablespoon black pepper

1 1/2 tablespoons white soy sauce

1 tablespoon agave nectar

1/2 cup all-purpose flour

canola oil or clarified butter (ghee)

1/2 chicken broth

Add the coriander, cumin onion powder, salt, garlic, pepper, soy sauce and black pepper to a small bowl. Stir to combine.

Coat the pork in a layer of the mixture.

Coat with flour.

Refrigerate, covered, for at least 10 hours.

Preheat your oven to 350.

Add 2 tablespoons of oil or butter to a cast iron skillet over medium heat. Add the pork loin and brown on all sides. If necessary, add a little more oil or butter to the pan.

Once the pork is brown, turn off the stovetop, add 1/2 cup chicken broth and then move the entire skillet into the oven.

Cook the pork loin for 15 minutes. It should be a pink (not raw, just pink) inside.

Let the pork rest for about 10 minutes. That will seal in the juices and finish cooking the interior.

This pork recipe is divine. It’s so flavorful. I love garlic and the pepper makes it almost spicy. Browning the pork can be a little messy. Try only rotating the pork loin a few times. The coating will completely fall off it you touch it too many time. That’s where all the flavor is so you want that to stay.

I also used clarified butter (ghee) to cook the pork. Clarified butter smells and tastes great . The crumbs will absorb the fat without burning. Trader Joe’s just started carrying ghee and it’s totally opened up my world. It’s become a staple in my kitchen.

Read the original »